Herby leek and butternut crumble pie

with sourdough breadcrumbs

JUST VEGAN! | FAMILY FRIENDLY | Great for leftovers

A baked vegetable dish like you've never had before. This crumble pie features delicious roast pumpkin, a creamy leek filling flavoured with winter herbs and a rye sourdough crumble. This toothsome autumn dish will leave you and your family feeling cosy and throughly satisfied.

Make this dish within 5 days of receiving your meal kit
Hands-on: 25 minutes
Ready in: 45 minutes
Cooking equipment: baking tray/s, medium pot, baking dish
No preparations steps required before you start cooking
Pantry items needed: olive oil, salt, freshly ground pepper, vegan butter, plant milk, plain flour
Serves: 2 or 4

Nutritional information

	Per 440g serve	Per 100g
Energy	3270kJ (781Cal)	743kJ (178Cal)
Protein	16.2g	3.7g
Fat, total	56.0g	12.7g
– Saturated	18.5g	4.2g
Carbohydrate	48.3g	11.0
– Sugars	15.1g	3.4g
Sodium	1140mg	260mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: contains cereals containing gluten, soybeans, sesame seeds.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Pumpkin is super nutrient-dense. It is low in calories and rich in fibre, antioxidants, vitamins and minerals, including beta-carotene, vitamins A, C, E, B2, B3, B5, B6, B9, potassium, copper, manganese, iron, magnesium, phosphorus and zinc.

Pumpkin has been linked to a range of health benefits, including a lower risk of certain cancers, better heart, eye and digestive health, enhanced immunity, reduced inflammation, improved blood-sugar control, weight loss and healthier skin.